Stuffed Potatoes

By barbyrabaker

Ingredients

• Potatoes:
• 6 large baking potatoes
• 1/2 pkg meatless bacon
• 4 T butter
• 1/2 C sour cream
• 1 C shredded cheese
• salt and pepper to taste
• Cabbage:
• Sm head of cabbage
• 1 onion, chopped
• 2 T oil
• salt/pepper

Details

Servings 4

Preparation

Step 1

Preheat oven to 375. Wash potatoes and cover each one in tin foil. Cook for apx hour, until tender when poked with fork. Meanwhile cook bacon til crisp. Crumble and set aside. Remove foil when potatoes are done and slice open tops of each potato. Let cool for about 15 minutes. When cool enought to hold, scoop out insides and put in bowl. Add butter, sour cream, cheese, and bacon, salt and pepper. Put mixture back in skins and place back in oven. let cook for 30 more minutes.

Slice cabbage head into thin slices. Chop onion very fine. In a lg covered skillet heat oil over medium heat. Add cabbage and onion. Stir well. Cover and simmer cabbage until egdges begin to brown. Watch and stir often. When golden brown, add 2 cups water, salt and pepper. Stir and cover for 15 more minutes.